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Applications of Fruit Polyphenols and Their Functionalized Nanoparticles Against Foodborne Bacteria: A Mini Review

Harsh KumarSchool of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, IndiaKanchan BhardwajSchool of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, IndiaNatália MartinsFaculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, PortugalEugenie NepovimováDepartment of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech RepublicPatrik OlekšákDepartment of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech RepublicDaljeet Singh DhanjalSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, IndiaSonali BhardwajSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, IndiaReena SinghSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, IndiaChirag ChopraSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, IndiaRachna VermaSchool of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, IndiaPrem Parkash ChauhanDinesh KumarSchool of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, IndiaKamil KučaBiomedical Research Center, University Hospital Hradec Kralove, 50003 Hradec Kralove, Czech Republic

2021en

ABI

Annotatsiya

The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.

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Identifikatorlar

DOI: 10.3390/molecules26113447

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